Natural ingredients and probiotics for lowering cholesterol and saturated fat in dairy products

Chailangka, Auengploy; Leksawasdi, Noppol; Ruksiriwanich, Warintorn; Jantanasakulwong, Kittisak; Rachtanapun, Pornchai; Sommano, Sarana Rose; Khaneghah, Amin Mousavi; Castagnini, Juan Manuel; Barba, Francisco J.; Kumar, Anbarasu; Phimolsiripol, Yuthana

doi:10.15586/qas.v15i2.1269

Cited by 8 publications

(4 citation statements)

References 135 publications

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“…Alternatively, processed foods may be fortified with phytosterols and marketed as supplements for cholesterol management [185][186][187]. Phytosterols have the potential to serve as health-promoting constituents that may mitigate low-density lipoprotein and cholesterol levels, thereby averting the onset of cardiovascular disease [188,189]. Phytosterols have been shown to provide protection against prostate, breast, and colon cancer, as demonstrated in previous studies [190][191][192].…”

Section: Phytosterolsmentioning

confidence: 92%

Sesame Seeds: A Nutrient-Rich Superfood

Mostashari,

Mousavi Khaneghah

2024

Foods

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Sesame seeds (Sesamum indicum L.) have been cultivated for thousands of years and have long been celebrated for their culinary versatility. Beyond their delightful nutty flavor and crunchy texture, sesame seeds have also gained recognition for their remarkable health benefits. This article provides an in-depth exploration of the numerous ways in which sesame seeds contribute to overall well-being. Sesame seeds are a powerhouse of phytochemicals, including lignans derivatives, tocopherol isomers, phytosterols, and phytates, which have been associated with various health benefits, including the preservation of cardiovascular health and the prevention of cancer, neurodegenerative disorders, and brain dysfunction. These compounds have also been substantiated for their efficacy in cholesterol management. Their potential as a natural source of beneficial plant compounds is presented in detail. The article further explores the positive impact of sesame seeds on reducing the risk of chronic diseases thanks to their rich polyunsaturated fatty acids content. Nevertheless, it is crucial to remember the significance of maintaining a well-rounded diet to achieve the proper balance of n-3 and n-6 polyunsaturated fatty acids, a balance lacking in sesame seed oil. The significance of bioactive polypeptides derived from sesame seeds is also discussed, shedding light on their applications as nutritional supplements, nutraceuticals, and functional ingredients. Recognizing the pivotal role of processing methods on sesame seeds, this review discusses how these methods can influence bioactive compounds. While roasting the seeds enhances the antioxidant properties of the oil extract, certain processing techniques may reduce phenolic compounds.

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Section: Phytosterolsmentioning

confidence: 92%

Sesame Seeds: A Nutrient-Rich Superfood

Mostashari,

Mousavi Khaneghah

2024

Foods

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“…The oxidation of oils and fats is one of the greatest challenges that can lead to food spoilage and generate unpleasant smells, tastes, and inappropriate colors while reducing the nutritional value and undermining consumption safety (Azizi et al, 2021 ; Chailangka et al, 2023 ; Lee et al, 2021 ; Ugarte‐Espinoza et al, 2021 ). Oxidation products, such as hydroperoxides, hydroxyl radicals, and monovalent oxygen are harmful to human health and cause damage to biological cells (Amiri et al, 2021 ; Choudhary et al, 2023 ; Gonzalles et al, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

Enhancing canola oil's shelf life with nano‐encapsulated Mentha aquatica extract for optimal antioxidant performance

Tavakoli,

Abbasi,

Gashtasebi

et al. 2023

Food Science & Nutrition

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Incorporation of antioxidants, such as phenolic compounds into edible oils has limitations such as rapid release of phenolic compounds, low solubility, low penetration, low accessibility, and rapid degradation by environmental compounds. To solve this problem, the nano‐encapsulation process is offering promising opportunities. In this research, for the first time, the phenolic extract of Mentha aquatica was nano‐encapsulated in nano‐emulsions coated with chitosan, Lepidium perfoliatum gum (LPG), and complex of chitosan and LPG (CCL) (1:1 ratio). Based on various tests (particle size measurement, ζ‐potential, polydispersity index, encapsulation efficiency index, and intensity curve), the LPG coating was the most optimum option for nano‐encapsulation compared to the other coatings. Thus, the LPG‐assisted nano‐encapsulated phenolic extract of M. aquatica was used to improve the oxidative stability of canola oil at three concentrations (100, 200, and 300 ppm). The results of peroxide value and anisidine index tests (as initial and secondary oxidation indicators, respectively) showed that the nano‐encapsulation improved the antioxidant effect of M. aquatica when compared with free extract in canola oil. In a comparative approach, the best sample was obtained from the LPG‐assisted nano‐encapsulated extract (200 ppm) due to the release of more phenolic compounds. The findings from this study showcase how nano‐encapsulation enhances the efficacy of antioxidants in edible oils.

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“…People's extended awareness and knowledge about fitness and healthy lifestyle have increased demand for low‐calorie foodstuffs, including reduced‐fat products (Amiri et al, 2021 ; Chailangka et al, 2023 ; Isaacs, 2019 ; Khanal & Bansal, 2020 ; Naghshi et al, 2022 ; Syan et al, 2022 ). Excessive fat intake has different harmfulness and causes various illnesses, including obesity, cardiovascular disease, and different types of cancers (Koene et al, 2016 ; Schwab et al, 2014 ).…”

Section: Introductionmentioning

confidence: 99%

Effect of basil seed and xanthan gum on physicochemical, textural, and sensory characteristics of low‐fat cream cheese

Portaghi,

Heshmati,

Taheri

et al. 2023

Food Science & Nutrition

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This study aims to produce fat‐reduced cream cheese using the different levels (0.25%–0.5%) of basil seed and xanthan gum by a RSM method. The basil seed, xanthan gum, and fat levels did not significantly influence the cream cheese's pH and acidity. With the fat reduction, textural properties were lost; for example, hardness, gumminess, and adhesiveness increased, and cohesiveness decreased. In addition, low‐fat cream cheese's sensory score (taste, mouthfeel, and overall acceptance score) was lower. However, adding basil seed and xanthan gum could improve water holding capacity (WHC), hardness, gumminess, cohesiveness, adhesiveness and scores of mouthfeel, and overall acceptance. Basil seed gum had a better impact than xanthan on fat‐reduced cream cheese properties among the two gums. In general, results showed that adding 0.5% basil and 0.5% xanthan into cream cheese could manufacture a product with a reduced‐fat level (19.04%). At the same time, its physicochemical, sensory, and textural attributes were similar to cream cheese with high fat (24%). In addition, the price of the obtained product was lower.

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Natural ingredients and probiotics for lowering cholesterol and saturated fat in dairy products

Cited by 8 publications

References 135 publications

Sesame Seeds: A Nutrient-Rich Superfood

Sesame Seeds: A Nutrient-Rich Superfood

Enhancing canola oil's shelf life with nano‐encapsulated Mentha aquatica extract for optimal antioxidant performance

Effect of basil seed and xanthan gum on physicochemical, textural, and sensory characteristics of low‐fat cream cheese

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